October 23, 2008
Halloween is in T minus 8 days, are you prepared? What will your celebration consist of this year? Are you having friends and family over for a spooky menu of tricks and treats? Well if so, make Chew on That and Recipe4Living your one stop shop for Halloween recipes. From spooky to just plain gross, we’ve got Halloween recipes up to our ‘edible eyeballs’. So dig into a gravedigger’s cake, or make some of your own Halloween worms!
Get all of our spooktacular Halloween recipes, tips and more after the jump!
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Popularity: 24% [?]
Posted by Hillary, 5:22 PM Permalink 2 Comments »
September 15, 2008
If someone asked you what a cobbler was, what would you say? Would it differ much from a crisp? Or what about a crumble? Do you think there is a difference between these three desserts or do they all sort of blend in as some variation of butter, sugar and flour atop fresh fruit? Well, with fresh apples, pears, and pumpkins from autumn harvest on their way, I think it’s important that we can all properly label the desserts we will make out of this fine fruit. So here’s my guide on how to tell a crisp from a crumble and a cobbler from a crisp, with plenty of tasty recipes along the way (of course!)
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Popularity: 58% [?]
Posted by Hillary, 5:55 PM Permalink 3 Comments »
July 9, 2008
I’m a big fan of one-pot meals. Partially because it cuts down on the dishes, partially for the simplicity, but also because I really like the idea of all the flavors from all the ingredients melding together in one big pot of yummy-ness. And that’s totally what this recipe is.
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Popularity: 9% [?]
Posted by Maxine, 9:30 AM Permalink 6 Comments »
June 17, 2008
There’s been a lot of hype about Greek yogurt recently. What felt like overnight, new brands of fancy yogurts - both Greek and other types - started appearing in the refrigerator sections of grocery stores everywhere. First Fage, then Siggi’s Skyr, even Stonyfield got on the bandwagon with their tasty Oikos brand, and then about a dozen other varieties I don’t remember. I was a little overwhelmed and admittedly apathetic to the whole trend. My feelings for yogurt are pretty hot and cold. I tend to go through phases when the standard “fruit on the bottom” cups are my mid-morning snack, but then I get sick of them and the texture makes me gag.
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Popularity: 10% [?]
Posted by Maxine, 10:42 AM Permalink 9 Comments »
June 11, 2008
Do you have a favorite pasta shape that you tend to favor over all the others? I know, some pastas are just meant to go with certain dishes, like elbows or shells for Macaroni and Cheese and penne for Mostaccioli - but when you’re just making pasta with a simple sauce, do you usually lean towards long and skinny? short and twisty? small and curvy? Personally, I tend to reach for farfalle (bow ties) the most, I think sauce clings nicely and I enjoy the general shape. I absolutely love angel hair pasta, but for whatever reason, I often forget about its greatness. I rarely, however, crave spaghetti.
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Popularity: 12% [?]
Posted by Maxine, 11:22 AM Permalink 10 Comments »
April 14, 2008
It’s no secret how I feel about Ina and her recipes. They’re so wonderfully simple and elegant - just like her! In fact I was watching the Chefography of the Food Network this weekend and Bob Tuschman, Senior Vice President of Programming and Production for the Food Network, said that he cooked with Ina Garten’s cookbooks long before she appeared on the Network. He said that her recipes made him look good, and I completely agree. This recipe makes you look real good.
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Popularity: 24% [?]
Posted by Maxine, 10:40 AM Permalink 16 Comments »
